Ingredients: 1 (19 ounce) can navy beans, drained and rinsed (can use more)
1 large onion, chopped
1 tablespoon minced fresh garlic (optional and to taste)
9 tablespoons butter, divided
1/4 cup flour
3/4 cup chicken broth
2 cups half-and-half cream (or full-fat milk)
Tabasco sauce
3 teaspoons chili powder
2 teaspoons cumin
salt and pepper
2 (4 ounce) cans green chilies, drained and chopped
1 (12 ounce) can canned corn niblets, well drained
1 whole chicken, cooked (meat removed and chopped)
1 1/2-2 cups monterey jack cheese, grated
1/2 cup sour cream (more to garnish)
salsa (optional) Directions:
In a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minute
To make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes.
Stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!).
Stir in Tabasco, chili powder, cumin, salt and pepper; mix to combine.
Add in beans, chilies, corn, chopped cooked chicken and Monterey Jack cheese; cook the mixture over medium-low heat (about 20 minutes.
Remove from heat and stir in the sour cream.
Transfer to serving bowls dollup with sour cream and drizzle with salsa if desired.
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